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Nadir Yakhin – Lotus Roots in a yogurt sauce

The quintessential Kashmiri dish, part of every wazwaan/ saal and the star of a vegetarian festive meal. This dish is an acquired taste, for the sauce is mild and the lotus roots have no flavor on their own.
Course Main Course
Cuisine Kashmiri


  • Lotus roots nadur - 500 gms
  • yogurt - 2 cups if using homemade yogurt in India use 3 cups of yogurt
  • water - 2 cups plus 2 cups ( one cup for Indian dahi plus 2 cups)
  • 1/4 tsp sonth ginger powder
  • 2 tbs fennel powder
  • Salt to taste
  • 2 brown cardamom
  • 2 green cardamom
  • 1 cinnamon stick
  • 1/2 tsp garam masala
  • 1/2 tsp dried mint
  • 1/2 tsp cumin
  • 1/2 tsp shahi zeera
  • 1 tbsp ghee


  1. Cut the lotus roots in 2 inch long pieces and partially cook them in 2 cups of water. You can pressure cook them until tender or boil them until tender.

  2. Whisk the yogurt and add the fennel. Add in the water and blend to mix.

  3. Cook the yogurt and water mix on high heat and keep stirring until it comes to a rolling boil.
  4. Reduce heat and cook for about 20- 25 minutes until the yogurt thickens slightly.

  5. Add in the partially cooked lotus roots.

  6. In a tadka pan heat the ghee, add in cumin and the whole spices and cook until lightly fragrant. Add this tadka to the yogurt and lotus root, add salt, the shahi zeera and dried mint and cook on low heat until the sauce thickens to your desired consistency and the lotus roots are cooked through.